The word Tango seems to have first been used in connection with the dance in the 1890s.

Initially, it was just one of the many dances, but it soon became popular throughout society from the suburbs to the working-class slums, which were packed with hundreds of thousands of European immigrants._________________________________________________________________

The dance was originated in lower-class districts of Buenos Aires. The music derived from the fusion of various forms of music from Europe. Jorge Luis Borges (1899 - 1986), an Argentine writer in "El idioma de los argentinos" writes: "Tango belongs to the Rio de la Plata (the estuary formed by the combination of the Uruguay River and the Paraná River) and it is the son of Uruguayan "Milonga" and grandson of the "Habanera".

Tango is a conversation between two people. It is based on the improvisation of mutual communication.

Grapes are picked and pressed. The juice is then fermented in the normal way that a white wine is produced.

Before the fermentation is fully completed, the vats are chilled. Therefore, some natural sugar is still left in the wine.

Then, the wine is bottled along with some extra yeast, and the yeast acts on the sugar in the wine and creates the fizz, i.e. carbon dioxide. This process can take two years.

As the gas cannot escape and is held under pressure, it will dissolve in the wine. When it is complete, all the natural sugar in the grapes is used up. However, the resulting wine tastes so dry as to be undrinkable.

Now, the yeast must be encouraged to move towards the cork so that it can be removed. This is done by storing the bottles with the cork downwards and letting the yeast settle. The bottles are regularly shaken gently and turned to encourage the yeast to move downward onto the cork. This process is known as remuage, or riddling.

Thereafter, the problem is how to remove the big lump of yeast from the end of the bottle. The ingenious method by which this is done is to freeze the neck of the bottle into the freezing brine. So that the wine in the neck turns into ice, and the yeast is trapped in it. The cork is then popped. The pressure of the fizz pushes the ice out with the yeast encased in it. This process is known as dégorgement.

The Sparking Wine is now tested for dryness - it is still far too dry to drink. Since some wine is lost along with the yeast, the bottle is topped up with a mixture of sweet white wine and sugar.

The amount of sugar that added will dictate the sweetness level of the Sparkling Wine.

* Brut Natural or Brut Zéro (less than 3 grams of sugar per liter)* Extra Brut (less than 6 grams of sugar per liter)* Brut (less than 15 grams of sugar per liter)* Extra Sec or Extra Dry (12 to 20 grams of sugar per liter)* Sec (17 to 35 grams of sugar per liter)* Demi-Sec (33 to 50 grams of sugar per liter)* Doux (more than 50 grams of sugar per liter)

After topping up, a new cork is put in the bottle, i.e. a wonderful Sparkling is made!

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Many people credit Dom Pérignon, a famous old monk with the discovery that wines could be made fizzy by the second fermentation in a bottle. However, it was an Englishman scientist and physician, Christopher Merret who discovered this.

If Dom Pérignon is to be credited for anything, it should be the introduction of the cork stopper, an event in which he did play a role.

CHAMPAGNEShe is funny. She is easy-going.She is a party animal,and never put you in a distance.

Opportunities are always open.Bubbles would blow up your mind,and drive you like adrenaline.

It is a kind of easy come and easy go.However, she would definitely be your joy of the night.

Unforgettable!

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Champagne

Unlike most of the other French wines, there is only one appellation of champagne, "Champagne". Anything labelled "Champagne" is produced in the Champagne region and conforms to the appellation standard.

There are just three grapes used to make Champagne (though there are tiny quantities of a few other obscure grape varieties planted and legally included), they are Pinot Noir, Pinot Meunier and Chardonnay. The first two are black grapes, the latter is white.

(Photo Source: M&C Saatchi) ~~~~~~~~~~CavaSpanish sparkling wine is known as Cava. It is produced in the same way as champagne. It uses a blend of Macabeo, Parellada and Xarel-lo (i.e. white grapes). But, Chardonnay is now also permitted, too.

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ProseccoProsecco is a variety of white grape grown in the Veneto region of Italy. It also gives its name to the sparkling wine made from the grape.

The name "Prosecco" is now protected under European law and can be used only for the wine made from the Prosecco grape in the Conegliano/Valdobbiadene region. The Italian Prosecco should not be confused with Dalmatian Prosecco, which is a special sweet wine (similar to sherry), made out of dried grapes.

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Crémant is the generic French name for sparkling wineCap Classique denotes a South African sparkling wineSekt is the German term for sparkling wineSpumante is the Italian term for a sparkling wine

Richemont is pleased to announce that the Group has acquired a controlling interest in the well known Geneva watch company, Manufacture Roger Dubuis SA in a private transaction with Mr. Carlos Dias, one of the founding shareholders.

Manufacture Roger Dubuis SA will continue to manufacture and distribute watches under the "Roger Dubuis" name and will operate as an autonomous 'Maison' within Richemont. Roger Dubuis will benefit from broader integration of its distribution into the Richemont structure as a consequence of the transaction.

Commenting on the transaction, Mr Johann Rupert, Executive Chairman of Richemont, said: "Roger Dubuis watches are highly innovative in terms of movements and design. As a young business, it is very different from the more established specialist watchmakers within the Group today; as such it complements our Maisons perfectly. We look forward to developing the Roger Dubuis business internationally."

One day, Hans Wilsdorf the founder of Rolex hosted a dinner party and had a hard time in opening an oyster. Then, he made a comment to design a new watch which would prove to be as resilient as the mollusk to his guests. By 1926, the first "Oyster" was born, i.e. the first Rolex waterproof model.

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The word "Perpetual" in Rolex is believed to be derived from "Perpétuelles" by Breguet in the 18th century.

Based on the world first self-winding mechanism created by Perrelet in 1770, Breguet launched his own automatic movement, "Perpétuelles" in 1780. "Perpétuelles" is the French word for perpetual and would possibly be adapted by Rolex.

By 1931, the first "Perpetual" was born, i.e. the first Rolex automatic model.